Note: The fresh seeds have bitter taste. In order to get over this, remove the hard shells of the mango seeds. Soak the kernels in water for the full day. Next day, change the water. This is to be done for 7 days. Then, grind these kernels to a fine paste, adding little water.

Method:

Mix the mango kernel paste and the dosa batter well.

Dosas can be made with this batter just like the normal dosas.

Can be served with sambar, any chutney, thiksani humman or any other hot and spicy side dishe.

Porridge(kanji) can be made with this powder. It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.

PREPARATION OF HEALTH POWDER:

Ingredients:

nachni-1kg,

whole wheat-1/4kg,

chana dal-1/4kg,

moong dal-1/4kg,

maize(Juari)-1/4kg,

barley-100gms

soyabean-1/4kg and

flaxseeds-100gms

Method:

Clean and roast all the items separately and grind together to a fine powder, on cooling.

Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.

This powder can be stored for a long time and used as and when required.

1. PORRIDGE.

Porridge/Kanji can be made with this powder, which is very nutritious.

Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it.

The plain porridge is ready for use.

VALUE ADDITION 1:

A tbsp of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.

Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.

The quantity of sugar and milk can be altered as per the individual taste.

VALUE ADDITION 2:

Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.

A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.

VALUE ADDITION 3:

Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.

A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.

2.Muskat.

For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.

However, in place of wheat flour, health powder should be used.

NOTE:

To make it more appetizing, chopped onions, green chillies, ginger and chopped curry leaves can be added while making the dough.

3.DOSA/POLO.

For making dosa, mix the required quantity of the powder with water to get a dosa batter consistency.Add the required salt and mix it.

Plain dosa can be made with this batter.

NOTE:

To have a nice flavour and taste, chopped onions, green chillies, ginger and curry leaves can be added while making the batter.

Like this:

You can call this preparation as an instant dosa. This preparation is helpful whenever some unexpected guests arrive. This dosa is very easy to prepare. In case of urgency, rice flour can be used instead of rice. This helps to avoid soaking time. Any kind of chutney/spicy dish can go with this dosa.

Ingredients:

raw rice-2cups,

coconut scrapings-1cup,

curds-1cup,

green chillies-2,

pepper-1/2tsp,

jeera(cummin seed)-1tsp and

salt to taste.

Method:

Clean the rice and soak in curds for 2hrs.

Grind rice with all the other ingredients except jeera. Add sufficient water to make the batter to a dosa consistency.

Add jeera and mix well. Now the batter is ready to make dosas.

Dosas can be made on a tawa dropping oil all around.Roast on both dides.

Variation:

Ingredients:

rice flour-1cup,

maida-1cup,

rawa-1cup,

curd-1cup,

green chillies(chopped)-2,

ginger (chopped)-1tsp,

coconut scrapings-1/4 cup,

salt to taste and oil for frying dosas.

Method:

Soak the flours and rawa in curds for an hour.Add salt, coconut scrapings and the chopped items and mix well. Make dosas on tawa splashing oil all around. Roast both the sides.